Prep Time: 15 minutes
Cook Time: 30-40 minutes
Serves: 6-8
Ingredients:
1 head cauliflower, chopped
2 large carrots, chopped
2 to 3 celery, chopped
1 pound cooked ham, sausage or bacon chopped
1 medium onion, chopped
2 C. corn
1 stick butter
1 1/2 tsp. parsley
2 C. milk
2 C. chicken or vegetable stock (or broth)
1 C. cream
1/2 block processed cheese, cut into 1 inch cubes
1 C. cheddar cheese
What to do:
Melt butter in a large stockpot or Dutch oven over medium heat. Add chopped cauliflower, carrots, celery, onion, corn and ham (or whatever cooked meat you are using), sauté for about 10 minutes. Add milk, stock and parsley; cook all together for about 20 to 40 minutes or until the veggies are done. Turn down the stove to low, add cream and cheese, making sure to stir so they won’t burn. Once the cheese is melted the soup is done. Top with extra parsley or green onions…….enjoy!!!
Christina’s Notes:
If you find that the soup is to thin just take a glass add equal amounts of water and flour, this is called a roux (a tablespoon at a time, that way you will not get the soup to thick). If you find the soup is too thick for your liking then add some more stock or water.